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RABBIT (a la Poulette)

Cut up a fresh young rabbit into neat joints convenient for serving. Lay these in a pie-dish, cover with equal parts of milk and water, and let them soak for an hour or two; this will render them juicy and tender. Drain them, put them into a stewpan, pour over them as much boiling white stock or water as will cover them, and add a tea-spoonful of salt, half a tea-spoonful of white pepper, a bunch of parsley, two small button onions, a blade of mace, and six or eight mushrooms. Let the sauce boil up, then draw the saucepan to the side, and let its contents simmer very gently indeed for half an hour. Take up the meat, and set it aside for a short time. Strain the sauce, and boil quickly until it is reduced one-third. Stir into it two table-spoonfuls of thick cream, put in the pieces of rabbit, and let them remain until they are hot through, but the sauce must not boil after the meat is put in a second time. Arrange the rabbit in a dish, pour the sauce over it, and garnish with parsley and cut lemon. A glassful of light wine may be added to the sauce or not. Time altogether, two hours. Probable cost, 2s. 6d. Sufficient for two or three persons.